In a large mixing bowl, add the gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Stir until well combined.

Add the creamy peanut butter and pure maple syrup to the dry mixture. Mix thoroughly until a sticky dough forms.

Check the mixture's consistency. If too wet, fold in more rolled oats; if too dry, drizzle in more peanut butter.

Cover the bowl and chill in the refrigerator for 20-30 minutes to firm up.

Once chilled, dampen your hands with water and roll the mixture into balls about the size of a tablespoon.

Store energy balls in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.